If you joined us last New Year’s Eve, then you know all about our New York New Year’s Eve! Our New Year’s Eve hours are from 5 p.m. to 9 p.m. – which means we call it a night in time to ring in TwentyFOURTEEN with all the New Yorkers! You get to come in, have a great meal and ring in the New Year on your terms, not ours.
Many of you already know what a beautiful experience this can be – and there’s even more fun this year! Stay tuned for details on what we’ll have cookin’ that night! You can always get a peek at specials on our Facebook page HERE!
It’s worked for us thus far – but please do make reservations: 949.725.1773. Our New Year’s Eve hours are from 5 p.m. to 9 p.m. – so join us for dinner and then go paint the town… or take a nap! Either way, we’ll fill your belly with some goodness to pave the way for TwentyFOURTEEN!
It’s true that our guests have provided the inspiration for some of our most creative dishes! Last week, one of my regular customers asked me to do our “Pumpkin Pie in Jar” and our famous “S’mores in a Jar” for her to take away to a party for 50… so we did. The best part is that now we have them available for everyone to pick up and enjoy at home — some assembly required.
This month will be busy for everyone, so we’re trying to do our best to help out!
You LOVED our Thanksgiving2Go, and now we’re offering our equally mouthwatering Christmas version of it! Place your orders by Monday, December 16th and pick them up by 2 p.m. on Tuesday, December 24th! They can be picked up fully cooked and ready to go, or fully prepped with detailed cooking instructions! See full menu in the newsletter link below!
You know how much I love desserts in a jar… and let’s be honest, you love them too! Our S’mores in a Jar… our Strawberry Shortcake in a Jar… and now, we present to you our PUMPKIN PIE IN A JAR! We start with LUCCA pumpkin budino laced with crumble and shortbread crust, topped with pecan brittle, candied pecans, and fresh whipped cream. Oh, and some bourbon black strap molasses thrown into the mix!
Yep, it’s fall and our Pastry Chef Daisy Castro and I have been FALLing in with all the flavors of the season! This week, we roll out a fantastic menu of delicious desserts to LIVE for!
If you come in for lunch today, you’ll notice a new menu layout! We are simplifying things for our guests so that you can navigate through out menu a little better! You’ll be able to glance at Cheese Selections, Garden Salads, Housemade Soups, Pastas and House Special Pastas, Carved Sandwiches and Specials on one oversized menu! The back features our soft drinks, wines, coffee, espresso drinks, and, of couse, desserts!
We know you’re going to love this new look – and if you do, flag me down and let me know! This change is for you!
**Be sure to keep an eye out for two very special new items – one in our Pastas section and one under our Coffee selections!**
This year, something very interesting occurs: the first day of Hanukkah coincides with Thanksgiving on Thursday, November 28th. It turns out that it has never happened before… and it will never happen again! Even if you’re not Jewish, there’s no reason you shouldn’t take part in one of my favorite Hanukkah eats: LATKES.
I’ve got a very traditional latke recipe for you and a very UNtraditional latke recipe! If you try them, let me know what you think!
Click on the link below to the Nov 5th newsletter to get the recipes! Each recipe is scaled to make about 12 small latkes, which can serve 6 Jews or Italians, or 12 Gentiles…
You may not have known that in the early 1900s, peanut butter was considered a delicacy that was only served in New York City’s finest tearooms, and this week, the beloved combination of peanut butter with jelly, will get star status at OC’s finest restaurants as it helps to fight Severe Acute Malnutrition (SAM), a devastating condition that affects nearly 20 million children and causes more than 2 million deaths annually.
This Wednesday, October 16th, LUCCA is joining a handful of OC restaurants for a ten-day promotion, PB&J for Good. During this promotion, each restaurant will put their unique spin on the traditional PB&J as a special menu offering. A portion of each dish sold through October 25th will benefit StopSAM.org, a fundraising arm for Severe Acute Malnutrition (SAM).
We’ll be featuring our famous PB&J Cheesecake – our Pastry Chef Daisy Castro is up to her ears in peanut butter and jelly right now! Come enjoy our riff on PB&J this week and help make a difference in the life of a child in need – we’re donating 100% of the sales to StopSAM – not just a portion… ALL of it! Get the full scoop at PBJforgood.com.
October is always a great time for LUCCA — it’s when our new Fall Menu starts rolling out with all of the coming season’s best produce, a good deal of it grown locally. My Fall Menu will feature the flavors and cooking techniques of northern Italy and northern France, dipping into the Basque country of Spain.
At LUCCA we not only change our menu four times a year with the seasons, but we rotate counterclockwise around the Mediterranean Sea for our flavor inspirations and techniques. This summer season, our menu focused on Greece, Turkey, Sardinia, Sicily and the south of Italy, as the days start to grow noticeably shorter and fall approaches, we start our shift counterclockwise again into northern Italy, northern France and the Basque country. In the winter we will shift counterclockwise again into Spain, Portugal and Morocco. This keeps us all fresh (and really bad at telling time)!
This is our other favorite to roll out… our Hand-Harvested Jumbo Scallops over Apple, Quince and Bacon Risotto! And this isn’t any ordinary bacon, my friends, it’s our housemade bacon — you can almost smell it, can’t you?
So, when folks ask us to categorize ourselves by cuisine, we say, without hesitation, “Mediterranean.” It used to throw many for a loop, but after being awarded the title of “Best Mediterranean Cuisine” in OC for the past two years at the Golden Foodie Awards, it has received affirmation!
Last month, we asked you to vote your little hearts out, and we’re happy to say that it paid off! We were honored to even be nominated among such a great group of chefs and restaurants, and we were so taken by surprise to win again at last Sunday’s Golden Foodie Awards!
All we can say is Thank You. We know this is all because of you, and we really appreciate the support you’ve shown over the past 8 years!
For those of you who joined us last year, this is our Chicken Under a Brick Sunday Supper! I even bring the brick out to take a bow before we dig in! If you’ve never had it, this all-natural chicken is cooked to perfection under the weight of the brick!
This is also a great time to salute the last of the summer veggies and introduce the coming fall veggies – you don’t want to miss this dinner. It wiIl be family-style dining with a four-course menu served family-style with wine pairings for $65 per guest++. RSVP by Friday, October 11th to (949) 725-1773.
If you are one of the few who are have a gluten allergy, we offer a fresh fusilli pasta made from rice flour. Sub it into your favorite pasta dish on our menu!
*note: our gluten-free pasta is available for an additional charge